Talley Farms Fresh Harvest


Dressing, Vinaigrette

From Kathleen Snyder of Delish-Dish. Please click on her link on the left to view her many other recipes! "The ratio of vinegar to oil is what is important in a vinaigrette. I like to use the 3-1 ratio. 3 parts oil to 1 part vinegar. You can always add more vinegar to taste if needed. I also like to use a bit of dijon mustard and some chopped garlic or shallots and fresh herbs. You can vary this depending on what you are serving with it, so you may want to use fresh tarragon, basil, oregano, parsley or cilantro if that compliments your meal. Here is one vinaigrette recipe I use often and vary slightly as needed:"


3 tablespoons red wine vinegar 
1 tablespoon Dijon mustard
1 tablespoon shallot, minced fine
1 ½ teaspoons fresh thyme (or 1 tsp. dried thyme)
½ cup olive oil
kosher salt and freshly ground pepper


Whisk first four salad dressing ingredients together in a small bowl. Gradually whisk in oil until emulsified, then season to taste with salt and pepper.
Note:  You may substitute other vinegars such as balsamic, champagne, sherry, rice or use lemon juice or a combination of them based on preference and what you are serving with your salad.
When using a vinaigrette, always toss your salad. If you spoon the dressing on, you will not get an evenly dressed salad and it will taste quite different from one that is tossed and coated with just the right amount of dressing. Believe me, if you are making your own dressing that coordinates with your salad fixings, no one will need to select their own dressing from an assortment of store bought bottles!
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